All Entries in the "Chef’s Life" Category
Murray Smith, Head Chef of Lion Hotel
Murray Smith, Head Chef of Lion Hotel BISTRO speaks to Murray Smith, Head Chef of Lion Hotel, South Australia. Where were you working previously to The Lion Hotel? Please explain your background and work history. I was the Head Chef at the Oxford Hotel in North Adelaide for two years, before that I travelled and [...]
Taxi Dining Room, Tony Twitchett interview
Taxi Dining Room, Tony Twitchett interview Tony Twitchett, the youngest of four boys, discovered his passion for food by preparing routine family meals with his mother and brothers. At the age of 17, Tony moved to Melbourne to join his elder brothers Paul and Peter at Royal Arcade restaurant Luciano’s. He then moved on to [...]
Passion creates great business at 3Weeds
BISTRO interviews Head Chef Leigh McDivitt, the man behind the success of the 3Weeds Restaurant, Balmain.
Welcome!
The Welcome Hotel has been associated with serving up the best pub fare for some time. In the recently released Sydney Morning Herald Good Pub Food Guide it was only one of two hotels to receive the coveted three schooners.
The Four in Hand lets the food shine
Colin Fassnidge did his apprenticeship at Le Manoir de Quarte Saisons in Oxford, England under Raymond Blanc, a self-taught chef who gave his staff a sense of seasonality and the ethic of tasting at every stage. Colin was also part of the team to open Gordon Ramsey’s Box Wood Café in London. He moved to [...]
Altitude
Steven Krasicki is one of Sydney’s up and coming stars who joined Shangri-La Hotel, Sydney’s Altitude Restaurant in April 2007 as Chef de Cuisine. Formerly of Restaurant Balzac and Banc, Steven brings with him a wealth of experience to the kitchen on Level 36. He is an extremely talented chef responsible for introducing such culinary [...]
Food Savvy
Head Chef Brad Sloane has combined modern British influences with classic gastro-pub fare at the recently re-opened in Sydney’s Balmain. High-end food specials and unique foodie events are all on the menu at this venue. It’s Monday night and a hotel in inner-west Sydney is doing a roaring trade. There are patrons doing “blind” food [...]
Seriously South Australian
From our BISTRO interview with Dennis Leslie, the Executive Chef of the Adelaide Hilton Hotel, it’s easy to see that his heart is in the right place and there are always new challenges on the road to mastering one’s craft. To the naked ear, the word ‘McDonald’s’ sounds incongruent with the word ‘cheffing’, but to [...]
Tetsuya to open new restaurant offshore
Top Sydney chef Tetsuya Wakuda is opening a second eatery – in Singapore. The Japanese-born food guru will launch a modern French-Japanese restaurant (similar to Tetsuya’s in Sydney) in Singapore luxury hotel resort and casino Marina Bay Sands by July’s end – his first establishment outside of Oz. The eatery, named Waku Ghin after the [...]
The Australian-trained butler is in strong demand all over the world
The Australian-trained butler is in strong demand all over the world, and butlering is a great career move for people-oriented chefs. The word butler first appears in the early Middle Ages and is derived from the French word for “bottle bearer.” Originally the word meant a person in charge of the wine cellar and who [...]
